Lentil Bolognese
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If you're after a deliciously rich lentil bolognese, look no further! This slow-cooked Italian sauce is a mix of caramelized vegetables, lentils, and tomatoes seasoned with a special savory ingredient. It's an easy vegan dinner for weeknights or slow Sundays. Ready in an hour!
If you're a fan of vegan lentil recipes, you'll love our coconut lentil curry, black lentil curry, and our red lentil peanut soup!
This lentil bolognese sauce is hearty, healthy, and out-of-this-world delicious. The lentils give it a meaty texture so we promise you won't miss the meat!
We love lentils because they're packed with protein, iron, fiber, and other nutrients. They're like an everyday superfood and they cook quickly, too.
The thing about lentils is they're pretty much flavorless. So to make up for it, we use caramelization and miso paste to add more umami. This gives it a deep, rich, and complex flavor unlike many lentil bolognese recipes out there.
This lentil bolognese makes a delicious and healthy weeknight meal that everyone (meat eaters included) enjoys. You can easily prepare the sauce ahead of time, and even double the batch and freeze some for later!
How to make lentil bolognese
This vegan lentil bolognese is healthy, hearty, and flavorful. It makes a great weeknight dinner, and it's easy to prepare ahead of time. Here's how we make it in a few simple steps:
- To make the sauce, we cook the onions, carrots, and red bell peppers until they're golden and caramelized. Then we add the tomato paste and garlic and caramelize them too.
- Next goes the miso, lentils, and water into the pot to simmer until the lentils are soft. Toss in the fresh cherry tomatoes at the end and cook until they soften.
- Serve the lentil bolognese over some cooked pasta, and top with some parmesan cheese, fresh sage or basil, and some black pepper.
What is miso paste?
This is the secret ingredient that steps this lentil bolognese up to the next level. But what exactly is it? Miso is a fermented soybean paste. It's a traditional Japanese ingredient that's salty and earthy and adds umami flavor to a variety of dishes. We use it in this meatless recipe to mimic the richness of a traditional meat-based sauce.
You can find it at most well-stocked grocery stores in the refrigerated aisle or at any Japanese or Asian market.
Lentil bolognese ingredients
This vegan pasta sauce is filled with real, good-for-you ingredients. Here's everything you need to make this hearty lentil bolognese recipe:
- Pasta ā we use rotini pasta in the pictures, but you can use spaghetti, penne, or any pasta you like. Use gluten-free pasta if needed.
- Olive oil ā extra-virgin olive oil is the least processed form of olive oil and is the perfect Italian choice for sautĆ©ing veggies.
- Onion + garlic cloves ā for that classic savory flavor base.
- Carrots + red bell pepper ā we use a mix of carrots and bell pepper but you can use other veggies like mushrooms, celery, or zucchini.
- Sea salt + sugar ā sea salt makes all the flavors pop, and a little sugar helps balance the acidity of the tomatoes.
- Tomato paste ā tomato paste is basically tomato concentrate and adds an intense tomato flavor.
- Miso ā miso paste might seem like a surprising ingredient, but its rich umami taste adds depth and complexity to this sauce.
- Dried brown lentils ā dried brown lentils are packed with fiber and nutrition, and they cook relatively quickly. They also give provide the best texture for this sauce. You can use canned lentils in a pinch, but add them towards the end or they will fall apart during cooking.
- Cherry tomatoes ā we use fresh cherry tomatoes instead of canned tomatoes for their juicy and fresh flavor.
- Grated parmesan (regular or vegan), sage leaves, black pepper ā we use sage but you can also use other fresh herbs like basil or oregano instead.
Watch us make lentil bolognese!
Recipe FAQs
Can I substitute red lentils?
We don't recommend it because red lentils have quite a different texture. You can try them in a pinch, but make sure to adjust the cooking time because they soften in about half the time.
Can I use other tomatoes in place of cherry tomatoes?
Yep, you can substitute an equal amount of any fresh tomato variety. Roma tomatoes are classic Italian tomatoes, but you can use any variety.
How long does it keep in the fridge?
Allow it to cool completely at room temperature, then store any leftover bolognese sauce in an airtight container in your refrigerator for 3-4 days.
Can I freeze lentil bolognese?
Yes, this sauce freezes beautifully. Store it in an airtight container in your freezer for up to 3 months! Thaw it in your fridge overnight when you're ready to use it.
What to eat with lentil bolognese
This vegan bolognese is a delicious protein-packed sauce for pasta. Pair it with some garlic bread, or a crunchy side salad for a delicious complete meal!
It also tastes delicious over zucchini noodles, layered in lasagna, or stuffed into bell peppers or zucchini boats.
Tasty salad recipes that pair well with lentil bolognese
Lentil Bolognese Recipe
Ingredients
- 12 ounces pasta (gluten-free if needed)
- 2 tablespoons olive oil
- 1 medium onion (finely minced)
- 2 large carrots (finely minced)
- 1 red bell pepper (finely minced)
- 1 teaspoon Each: sea salt and sugar
- 4 large garlic cloves (finely minced)
- 5.5 ounce can tomato paste
- 1 tablespoon miso (any color works in this recipe)
- 1 cup dried brown lentils
- 4 cups water
- 1 cup halved cherry tomatoes
- Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes.2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon Each: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes.1 tablespoon miso, 1 cup dried brown lentils, 4 cups water, 1 cup halved cherry tomatoes
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil.12 ounces pasta
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves.Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more dinner ideas, check out all of our vegan recipes!
This looks amazing
Thank you so much! It really is delicious. š
I am so excited to try this recipe! I was just wondering if you think omitting the miso would dramatically change the dish?
Miso helps to make it extra rich, but you can definitely omit it if it’s not something you keep on hand.
Looks good
Thank you so much!
This recipe is soooooo tasty! I tried this tonight and it was rich and delicious. We made it low in fat by removing the oil and caramelizing the veggies with beef flavoured broth. It also paired well with spelt pasta – what we had on hand. Next time, I’ll try a spin and add some red wine during the caramelizing process.
What a great idea! I’m so happy the recipe was a hit!
Bought two boxes of Chickapea at a local store after seeing this post. We used it in a big pot of miso vegetable soup tonight and it was delicious! It’s cheaper from your link so I just bought six more š
It is so good, isn’t it?! We’re totally sold. Nice call on the miso vegetable soup + Chichapea!
I love chickpea pasta! The delicious caramelizing you were able to get from the ingredients in your Bolognese is just perfect! I’m ready to face plant into a bowl of this right along with you! hehe
Isn’t it the best?!! Let’s dive into that bowl together he he. š
I love this and how great to have another vegan alternative. I have vegan friends and family and looking for new dishes to delight them with. So beautiful!
They’re going to love it! We’re not vegan either but do love to eat meat-free a few times a week. It’s nice to have some vegan recipes in your repertoire isn’t it?
I won’t lie Kristen = I had the same reaction to Chickapea Pasta when I first tried it as your handsome man (I love that you called him that haha)… I was like “wow. healthy pasta is actually good”. I was doubtful at first – being someone who eats gluten by the fistful. But I don’t even buy wheat pasta now – I’m a total Chickapea convert!!
AND THIS LENTIL BOLOGNESE. Good lord woman!!! Gimme. Pinning all over the place!
PS. Caramelizing tomato paste is one of my favourite tricks – it adds SO much flavour to a dish.
I’m so loving the reaction people are getting from Chickapea. Amazing!! Thank you so much for the pins!!
Kristen – I absolutely love that this is both gluten free and vegetarian = and it looks so hearty and delicious! Perfect for the last month of winter weather over here in Toronto and a great way to enjoy some more of my favourite pasta too š
It really is the perfect winter meal … which is still hanging on here on the west coast, too!
Hi there,
Could I use any type of lentil? (brown, red, green)
You could sub red or green lentils. Just make sure the red lentils are not split or the will turn to mush.
I just want to dive right into that dish!
Ha ha I love it!
You did an amazing job turning one of my favorite meat sauces into a guiltless pleasure, love it! (Caramelizing the veggies is such a neat trick.) And we’ve fallen in love with Chickapea pasta here, too!
Thanks, Sue!! Amazing how awesome Chickapea Pasta is, isn’t it? Can’t imagine living without it now!!
Wow Kristen – this is a brilliant way to enjoy a bolognese without the meat – which I don’t care for anyway! We are thrilled with Chickapea Pasta and this beautiful dish is going on my list of must make recipes. Meatless Mondays don’t get any better than this!
I love a traditional bolognese so was actually quite surprised how rich and delicious this vegan version is. You definitely don’t miss the meat. We’re thrilled with Chickapea, too. Absolutely loving it!!
This looks crazy delicious! Loving all the veggies mixed up in this gorgeous sauce.
Thank you so much, Michelle! It really is so good. š
This bolognese sounds incredible and I love the addition of miso! I’m loving Chickapea pasta and feel so good about preparing it for my family! This dish is definitely going into my meal plan!
Thank you so much Marcie! I’m so loving Chickapea pasta, too. It feels great being able to indulge and feed my family well. I hope your family likes the lentil bolognese as much as mine does!
This dish has all my favourite ingredients and I love the caramelizing aspect you’ve added, Kristen! I’m imagining the rich depth of flavour you’ve achieved and I can’t wait to make a big bowl of this. Don’t you find that the taste of the Chickapea pasta inspires so many new ideas?! Love this š
Caramelizing all the ingredients makes such a big difference. I know you’ll love this dish! And yes, my mind is racing with new ideas for sauces to top Chickapea pasta with. So great to hear you love it, too!